These cherry cream cheese cookies are the kind of treat that arrives with a memory tucked into every bite. I first tasted them at a neighborhood holiday exchange when I was a teenager, and the combination of a tender, buttery crumb with the bright pop of maraschino cherry stayed with me. Over the years my family adopted the recipe, and it has become our signature cookie for celebrations. The base is a simple cream cheese and butter dough that yields cookies so soft they practically dissolve on the tongue, while the walnuts add a toasty crunch and the cherry gives a festive burst of sweetness.

I always reach for brick-style cream cheese and a good European-style butter when I want the richest flavor, but the recipe is forgiving. The dough benefits from a long chill which firms it for neat little rounds and deepens flavor. When my kids were small they helped roll the dough balls in walnuts and press the cherries into the center. Those afternoons—sticky fingers, inevitable giggles, and the heaven-scent of baking—are why I keep making these cookies every season.

Ingredients

• Unsalted butter, 1 cup: Use high-quality unsalted butter and let it soften to room temperature for easy creaming. European-style butter with higher butterfat yields a richer flavor but any unsalted stick butter works.
• Cream cheese, 3 ounces brick-style: A brick rather than whipped cream cheese gives structure and richness. Bring it to room temperature so it blends smooth with the butter without lumps.
• Granulated sugar, 1 cup: Standard granulated sugar keeps the cookies tender and provides the right browning during baking.
• Large egg, 1: Adds moisture and helps with binding; use a room-temperature egg so the dough emulsifies properly.
• Almond extract, 1 teaspoon: Provides a warm, nutty aroma that pairs beautifully with cherries. Substitute vanilla extract if you prefer a subtler profile.
• All-purpose flour, 2 1/2 cups: Measure using the spoon-and-level method to avoid dense cookies; sift if your flour is compacted.
• Salt, 1/2 teaspoon: Balances sweetness and enhances the overall flavor.
• Baking soda, 1/4 teaspoon: A small amount gives just enough lift to keep the cookies tender but not cakey.
• Finely chopped walnuts, 1 cup: Use toasted walnuts for a deeper flavor; chop finely so they adhere to the dough balls without overwhelming the bite.
• Maraschino cherries, halved: Drain well and pat dry before pressing into cookies to avoid excess moisture in the center.

Instructions

Cream the fats and flavor: Using an electric mixer with the paddle attachment, beat 1 cup unsalted butter and 3 ounces room-temperature cream cheese on medium speed until smooth and pale, about 1 to 2 minutes. Add 1 cup granulated sugar, 1 large egg, and 1 teaspoon almond extract and continue mixing just until combined. Overbeating after adding the egg can incorporate too much air which leads to spreading in the oven. Combine dry ingredients: In a separate bowl whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Gradually add the dry ingredients to the wet on low speed, mixing until just combined. The dough should be soft but not sticky; if it feels tacky chill slightly before shaping. Chill the dough: Cover the mixing bowl tightly and refrigerate for at least 2 hours or up to 48 hours. Chilling firms the fats and concentrates the flavors which results in rounder cookies and less spreading. For best texture, chill the dough until it is cold throughout. Prepare to bake: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Place 1 cup finely chopped walnuts in a shallow bowl for rolling. Drain and halve maraschino cherries and pat them dry on paper towels to remove excess syrup. Shape and assemble: Form dough into 1-inch balls using a small scoop or your hands. Roll each ball in the chopped walnuts so it is fully coated. Place dough balls spaced about 1 1/2 inches apart on the prepared baking sheet. Gently press half a maraschino cherry into the center of each dough ball; the cherry will sink slightly as the cookie spreads. Bake and cool: Bake on the middle rack for 9 to 12 minutes, until the bottoms are just turning light golden and the tops are set. Avoid over-baking; these cookies should stay soft. Remove to a wire rack and let cool completely. The cookies will firm slightly as they cool but remain tender.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days to maintain tenderness. For longer storage, freeze in a single layer on a baking sheet until firm and then transfer to a heavyweight freezer bag for up to three months. To thaw, move cookies to the counter for one to two hours. If you prefer warm cookies, reheat a single layer in a 300 degrees Fahrenheit oven for five minutes or microwave a cookie for 10 to 12 seconds, watching closely.

Ingredient Substitutions

If you need to adjust ingredients, there are straightforward substitutions. Swap almond extract for 1 teaspoon vanilla extract for a more neutral flavor. Replace chopped walnuts with finely chopped pecans for a milder nutty taste. For a nut-free version, roll dough balls in crushed graham crackers or colored sprinkles which maintain texture and add visual appeal. To make dairy-free cookies, use dairy-free cream cheese and vegan butter measured cup for cup; chilling time may vary slightly.

Serving Suggestions

These cookies are perfect on a holiday platter with other small bites. Serve them alongside coffee or lightly steeped black tea to balance the sweetness. For a dessert board, pair with small squares of dark chocolate and salted caramels. Garnish with a light dusting of confectioners sugar for a snowy effect or arrange cookies on a tiered tray for a festive centerpiece.

Cultural Background

The combination of cream cheese in cookie dough has roots in mid-20th century home baking where cream cheese was used to add moisture and a tangy note to tender pastries and cookies. Variations of cherry-topped cookies appear in European and American holiday traditions, often adapted with local nuts and fillings. These cookies became especially popular in family baking circles for their ease and decorative charm, often passed down through generations as special occasion treats.

Seasonal Adaptations

For summer gatherings, use bright cherry jam or glacé cherries and lighten the dough by reducing chill time slightly for a more delicate crumb. During winter holidays, dust with a touch of cinnamon in the nut coating or add 1/4 teaspoon ground almond to deepen festive spice. For Valentine’s Day, swap walnuts for pink sugar sprinkles and use stemless maraschino cherries for a romantic presentation.

Meal Prep Tips

Make dough up to 48 hours ahead and keep refrigerated; scoop into balls and bake just before serving or freeze the scooped balls on a tray and bag them for future baking. Bake directly from frozen, adding one to two minutes to the bake time. Label and date frozen dough portions to rotate through your freezer efficiently.

These cherry cream cheese cookies are as much about the ritual of baking as they are about the taste. They are forgiving, crowd-pleasing, and full of the kinds of small details that turn a simple batch into a family tradition. I hope you find the same warmth in sharing them with friends and loved ones.